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Sweet Pickled Beets
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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
60 servings

Ingredients
- 10 pounds fresh small beets, stems removed
- 2 cups white sugar
- 1 tablespoon pickling salt
- 1 quart white vinegar
- 1/4 cup whole cloves, or as needed
Instructions
1
Gather all necessary ingredients beforehand.
2
Place beets in a large stockpot with enough water to cover them completely. Bring the mixture to a rolling boil, and cook until they are tender, taking around 15 minutes.
3
Simultaneously, inspect a batch of 10 pint-sized jars for any signs of damage or deterioration. Discard any defective items and proceed to prepare the rest.
4
Submerge these jars in simmering water until they are ready, and then move on to the next step.
5
Clean new, unused lids and rings in warm soapy water to ensure they are free from any dirt or grime.
6
Once the beets have cooled down enough to handle, peel off their skins and discard them.
7
Fill each sterilized jar with the beets, making sure to evenly distribute the cloves throughout.
8
Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring the mixture to a rapid boil.
9
Pour the hot brine over the beets in the jars, and then seal the lids tightly.
10
Position a rack at the bottom of a large stockpot and fill it halfway with water. Bring the mixture to a boil over high heat, then carefully lower the jars into the pot using a holder.
11
Leave a 2-inch space between the jars to allow for expansion during the canning process. If necessary, pour in more boiling water until the water level is at least 1 inch above the tops of the jars.
12
Bring the water to a full boil, cover the pot, and process for 10 minutes.
13
Once the canning process is complete, your pickled beets are ready to enjoy!